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Cranberry Stuffing Recipes
Make your fall season and Thanksgiving more special with this outstanding dish. See this excellent video in which a delicious stuffing is wonderfully flavored with tea. The video is a must watch to prepare this unique dish to impress your family and friends
Raw Food Recipe for a Fall Apple Cranberry Stuffing
This stuffing is a quintessential Thanksgiving staple. You add your own personal touch by throwing in some of your favorite winter vegetables. It is just a healthy blend that you can even have it just as a salad if you like. Good video from the Amateur Kitchen
Classic Apple Cranberry Stuffing
GETTING READY 1. Preheat the oven to 350 F 2. Rub seasonings and sprinkle lemon juice on inside and exterior of pheasants. Set aside. MAKING 3. In a skillet melt butter over a medium flame. 4. Add onion and giblets and saut until lightly browned. 5. Add
Festive Cranberry Stuffed Pheasant
Rub the turkey inside and out with salt and pepper and set it to one side while you make the stuffings. To make the pumpkin stuffing melt the butter in a saucepan. Add the onions pumpkin and carrots and fry until the onions are soft but not brown. Stir in salt
Roast Turkey With Pumpkin And Pork And Cranberry Stuffings
In a mixing bowl combine the barley malt sweetener water and honey. Stir in the cranberries and let stand for 2 hours. To make croutons preheat the oven to 200 F. Trim the crust off the bread and cut the bread into 2 inch cubes. Spread the cubes in one layer
Cranberry Mushroom Stuffing
Assemble Food Grinder with Coarse Disc. Grind cranberries and lemon peel into small bowl. Stir in sugar butter raisins salt cinnamon and water. Turn bread cubes into large bowl add cranberry mixture and toss until well mixed. Turn into a greased 4 quart 4
Classic Cranberry Raisin Stuffing
MAKING 1 For about 15 minutes toast the bread cubes in a 300 degee oven. 2 Toss the toasted bread cubes with melted margarine or butter. 3 Add the raisins sugar cranberry sauce salt lemon juice and cinnamon. Lightly toss till well blended. SERVING 4 Use the
Cranberry Raisin Stuffing
1. Wash the cranberries then put them through the food chopper with the celery and the parsley. 2. Melt the butter or margarine in a large enamel or agate saucepan add the cranberries celery and parsley. Saute 5 minutes. 3. Add the sugar stir well and remove
Cut toast into 1 2 inch cubes. Place in large bowl set aside. Melt butter in large skillet add onions. Cook and stir until tender about 10 minutes . Add sage cook 1 minute more. In medium bowl toss cranberries with sugar set aside. Add onion mixture and
Cranberry Raisin Stuffing
Chop cranberries and stir in sugar. Then combine with bread raisins orange peel salt cinnamon and melted butter. Add broth and toss lightly to mix. Makes enough stuffing for 10 to 12 pound turkey.
MAKING 1 In a bowl combine all the ingredients and stir well to mix. 2 In a rigid container pack the container seal label and freeze. SERVING 3 Thaw in the refrigerator overnight or at room temperature for 4 hours. 4 Use as desired like fresh stuffing.
Blend butter or margarine and bread crumbs. Add cranberries and other ingredients. Toss lightly until well mixed. Moisten if necessary. Stuff bird. Note 1 cup fresh cranberries chopped and 2 additional tablespoons sugar may be substituted for canned cranberry
Coarsely chop cranberries and mix with the sugar. Toss butter with bread cubes in a large bowl add cranberry mixture and remaining ingredients. Mix lightly.
1. Place stuffing relish walnuts raisins salt and cinnamon in large bowl toss lightly. 2. Place broth and butter in small saucepan cook over high heat until broth boils and butter melts. Pour broth mixture over stuffing mixture toss lightly until mixed. 3.
Classic Cranberry Stuffing
1. In a medium saucepan over high heat combine cranberries and 1 1 2 cups water. Bring to boiling. 2. Stir in butter and orange zest then stir in stuffing mix. Cover and remove from the heat. Let stand 5 minutes. Fluff with a fork and serve.
Cranberry Orange Skillet Stuffing
Cut the bread into 1 4 inch cubes and combine with cranberries and raisins. Add the lemon peel sugar salt and cinnamon. Combine the butter with the giblet broth and lightly mix into bread.
Combine butter onion and celery in 2 quart glass casserole. Microwave on medium for about 4 minutes or until vegetables are partly cooked. Stir in remaining ingredients mix well. Stuff poultry.